CoyoteOldStyle

CoyoteOldStyle
Location
Cheshire County, New Hampshire, United States
Birthday
June 02
Bio
On the infrequent occasions when I have been called upon in a formal place to play the bongo drums, the introducer never seems to find it necessary to mention that I also do theoretical physics. --Richard Feynman

MY RECENT POSTS

OCTOBER 20, 2009 7:06AM

Coyote’s Spicy Pumpkin Cheesecake with Shortbread Crust

Rate: 11 Flag

Mmmmm. Its Pumpkin Cheesecake Time! Photo Copyright (c) 2009 CoyoteOldStyle 

 

Now that Pumpkin Festival is over it's time to concentrate on Halloween and Thanksgiving. But wait, you have all those pumpkin pieces left over from carving cute little pie pumpkins into jack-o’lanterns.
You need a knock-out dessert. And you don’t want to pay the Cheesecake Factory too much for their seasonal offering.

 

This cheesecake is creamy and delicious with spicy cinnamon and ginger bringing out the earthiness of the pumpkin. The crust is subtle and a little  but not too  sweet. After you’ve made it once, you’ll be putting this front and center in your regular dessert file.

 

 

Yield: 8 servings

 

For the Crust:

1 cup walnut pieces

8-10 store-bought shortbread cookies

4 T melted butter

4 T sweetening “power” from your choice of sweetener*

 

For the Cheesecake:

1 cup Splenda®*

3 (8 ounce) packages cream cheese

1½ cups pure pumpkin puree

3 eggs

¼ cup dairy sour cream

1 heaping teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon nutmeg

       Whipped cream and chocolate curls (optional) for garnish

 

1. Measure the nuts into the work bowl of a food processor. Pulse the processor until the largest pieces are as big as lentils or split peas. Add the shortbread cookies and pulse until they and the nuts are fine crumbs. You should have about a cup and a half to two cups of crumbs.


2. Add the melted butter and the sweetener, processing until well mixed.

 

3. Put the crumb mixture into a 9″ springform or cheesecake pan (with a removable bottom), and using your fingers, press the mixture evenly to cover the bottom and sides. The crust will not come all the way up the side of the pan. Cover the bottom of the pan with aluminum foil, crimping it so it comes up the sides. Refrigerate until ready for filling.

 

4. Preheat oven to 325° F.

 

5. In the mixing bowl of an electric mixer, combine the cream cheese, and Splenda®. Beat just until smooth.

 

6. Add the eggs one at a time, then the pumpkin, sour cream, cinnamon, ginger and nutmeg and continue beating until smooth and creamy. Stop the mixer occasionally and scrape down the sides of the bowl and the beater to ensure all the ingredients are evenly incorporated.

 

7. Pour the filling into the prepared pan. To make a nicer cake that doesn’t have cracks in the top, put the filled cheesecake pan into a, larger baking pan and pour hot water into the larger pan. The water level should come up about half way on the cheesecake pan. Carefully place the whole assembly into the oven and bake for 45 minutes.

 

8. After 45 minutes, turn off the oven and leave the cake in the oven for half an hour. Then prop the oven door open and let the cake sit until cool before removing. Remove the cake pan from the water bath and place on a wire rack to continue cooling. When the cheesecake has come to room temperature, put it into the refrigerator. Do not release it from the pan yet.

 

9. Once the cheesecake has chilled, overnight if possible, remove the aluminum foil and the pan side and cut the cake into 8 equal pieces. Serve with a generous portion of whipped cream and chocolate curls on top.

 

*Because my husband cannot tolerate sugar, I make this cake with Splenda® and the crust with liquid Sucralose. I make a sugarfree whipped cream and use sugar free chocolate. If you would rather use sugar for this recipe, feel free to do so. Just substitute an equal amount for the amounts of Splenda® given here. There’s no need to adjust the baking time.

 

Canned pumpkin is great for this cake. Make sure to use pure pumpkin though, not “pumpkin pie filling.”

 


Text and Photo Copyright © 2009  CoyoteOldStyle
All Rights Reserved.

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Comments

Type your comment below:
Looks yummy. Just one thing: I'm looking for the download button but not seeing it.
You know, I never read any of these recipes (I don't bake, I eat), but I always read the preludes and look at the super yummy pics like this one. Just want you to know that I'd lick your plate clean! ;-)
I love all things pumpkin (and cheesecake!) and that looks and sounds great! Thanks for the recipe. I'll be making it.
Kent, I have a crack(ed?) team of programmers working on that around the clock. When I have the technology, you'll be the first to know!

Michael, that's a helluva compliment. When I get the download button patented, I'll give you a holler too!

suzlipman, I'll be posting at least one more pumpkin recipe so be on the lookout. After you make this, let me know how you like it!
so good it should be illegal?
Bookmarking this one . . . looks really tasty!
Nah, Brian, it's full of vegetables!

Owl, it's yummy and creamy and good. Let me know how yours comes out!
Oh man! I've got to try this one. Thanks.
Ah, this looks absolutely mouthwatering! Creamy and smooth with great appeal! Now I finally know what to do with that pumpkin! Thanks, COS!
Walter, dive in and make one. You won't regret it.

Pam, it's a crowd pleaser for any holiday party or dinner. Roll out the pumpkins and go for it!
Sounds wonderful! Yummy!
This looks good, especially for a no-sugar baked offering. Into the file it goes.

I made a pumpkin pie from scratch the other day. It tasted incredible but the hour spent sieving the pumpkin was an hour of my life that I'll never get back.
Makes pumpkin pie look weak and puny! Three Yums!
teendoc, it sure it. Make one and let me know how you like it.

Emma, I have made pumpkin from scratch and nowadays I use the canned product. It's so much easier for an application like this. It's difficult to find lower sugar treats so please enjoy this one!

Umbrella, if I had a slice of this available I'd offer a one-to-one trade. Unfortunately, this doesn't last long around here. The one I made on Friday was finished last night. Yours sounds divine!

Zuma, this cheesecake is like pumpkin pie has gone to the gym and worked out until it has the physique of Marvin Hagler. And yes, it is super yummy!

Lorraine, when we come to visit you, we'll make one together. But then you have to let me win at Scrabble!